Pipette. Made for the times when only dried pasta will do. You won’t find Pipette anywhere else on the shelves in Australia.
In Italian, Pipette translates to “little pipes”. It is a short, rounded, ridge pasta built to capture the sauce in all its curves and crevices. Made from Australian, durum wheat semolina from the Golden Triangle area of NSW for Saturday Night Pasta.
This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48 hours, to preserve the nutritional benefits, the best taste and digestibility. Made in Adelaide by pasta specialists who have proudly been making pasta since 1980 using traditional methods.
Australian durum wheat semolina flour, water. Two year shelf life.